Grease bottom of a loaf pan and line with parchment paper. Grease parchment paper.Sift flour and other spices into a large mixing bowl.In a separate bowl, whisk together oil, sugar and eggs. Mix into flour mixture.Add walnuts, carrots, pineapple and raisins. Mix well.Pour into prepared pan.Bake at 350 for 50-60 minutes.

Monday, November 22

2 Cups flour1/2 tsp salt1 1/2 tsp baking soda1 tsp baking powder2 Cups buttermilk3 eggs, separated1 tsp vanilla3 TBS melted butterSift dry ingredients. Mix all ingredients except the egg whites. Beat these separately and fold in at the last with the 3 TBS melted butter. Fry in Aebleskiver pan with oil in each rounded cavity.Serve with powdered sugar, jam or syrup.After visiting Solvang I looked for my Aebleskiver pan and found it. Now we can have them anytime we want.

Tuesday, November 16

Cook 8 ounces pasta.1 Small onion diced1 medium zucchini sliced1 pound chicken tenders, grilled and slicedPesto - homemade or store boughtSaute onion and zucchini in a little olive oil til slightly brown. Add chicken and pasta, stir in pesto to taste. I just added a spoon full at a time. I also added a couple of tablespoons of liquid from the cooked pasta. Heat and top with grated Parmigiano Reggiano cheese.This recipe would be great with mushrooms, yellow summer squash, red peppers etc. Anything from your garden.

In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving.(at least 30 minutes)

In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. Add in the taco seasong and cook according to the directions on the back of the package.

To serve, spread each flatbread with 2 tablespoons sour cream mixture then top each with meat mixture. Add toppings if desired.

Flatbread

1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits

With your hand or a rolling pin press out each biscuit into a 6-in. circle. You want a nice even thickness. In a nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown. This is a "dry fry" Do not use any type of grease, oil, butter etc. You cook them in a completely dry pan.

I got this recipe from yourhomebasedmom. We had it last night and it was very very good. Dad like it.

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

I found this in BYU Magazine - it is from Karen Petersen who spent a year making 365 slow-cooker recipes.

Thursday, November 4

Crust1 1/2 Cups flour1 1/2 Cups oatmeal1/2 tsp salt1 tsp baking soda1 1/4 Cup brown sugar2 Cubes melted butterMix and put 1/2 of the dough in an 8 x 8 pan. Bake at 350 for 10 minutes.Unwrap 48 caramels and melt them with 7 TBS evaporated milk.Pour the caramel over the cooked crust, sprinkle with 1 1/2 Cups milk chocolate chips, and nuts if you would like. Drop the rest of the dough on top and bake an additional 15 minutes at 350.This is Marcie Hoopes' recipe. They are fantastic!!

Tuesday, November 2

Pound turkey cutlets until flat. Brown in a frying pan with a small amount of butter. Remove from pan. Add soup, sour cream, and cheese. Cook until cheese melts. Layer in a crockpot with sauce first, then turkey. Finish with sauce on top. Cook on low all day. Serve with mashed or baked potatoes.(This is also Terri Larsen's recipe. I am in the Terri section of my recipes)